Pour peanut butter mixture into 4½ to 6 quart slow cooker; stir in 1-2 cups water or broth. Add sweet potato chunks and chickpeas; stir to combine. Cover slow cooker with lid and cook on low setting for 8-10 hours, or on high setting 4-5 hours...or until potatoes are tender.

About Me

I’m not a chef; my formal culinary training is pretty limited. I just like food. I’m a high school teacher, and about 5 years ago, my teaching assignment shifted from full time English to including some culinary classes (which I enjoy!). I attend culinary educators’ workshop(s) at the local technical college’s culinary program and/or at other culinary institutions (like Johnson & Wales Colorado campus) for a week most summers to improve my skills. So the lack of culinary training is…well, a work in progress! As a teacher, my time and my budget are both limited. I started this blog simply to have a place to store recipes that I could search by name, ingredients, etc. You’ll also see a few recipes posted for my students’ access…stuff we’ve made in classes. You’re welcome to browse...